Recipe - Flexible Jambalaya

1 tablespoon Vegetable oi
One half pound Turkey kielbasa sausage;
cut or sliced up
Three fourths cup Frozen onions; chopped
1 teaspoon Bottled minced garlic
1 One half cup Instant rice
One fourth cup White or red wine
1 One half cup Nonfat chicken broth
One half teaspoon Onion powder
One half teaspoon Thyme
One half teaspoon Oregano
One half teaspoon Black pepper
1 cn (15ounce) white beans;
drained
1 cn (15ounce) black beans;
drained
Cayenne pepper or tabasco
sauce
1 cn (14 1/2ounce) stewed
tomatoes
One half cup Tiny shrimp

Heat oil in large, nonstick skillet on mediumhigh. Cook sausage, onions
and garlic in oil for 2 minutes. Add rice, wine and chicken broth. Reduce
heat to medium, cover pan and cook 5 minutes. Meanwhile, combine onion
powder, thyme, oregano and pepper in a small bowl or cup; add to rice
mixture along with white and black beans, cayenne pepper to taste, stewed
tomatoes and shrimp. Cover and cook 9 minutes over mediumlow heat,
stirring occasionally. Serve at once or simmer until ready to eat.

You can use andouille sausage or salami instead of kielbasa; red beans
instead of white; chicken (cook it with the sausage and onions) instead of
shrimp.

Recipe by: The Portland Oregonian

Posted to MCRecipe Digest V1 #781 by John Snell, jws@teleport.com on